If you can’t get pappardelle, another wide, flat pasta (such as tagliatelle) also works well – as does any pasta, really, or even couscous or quinoa. First, plan and prepare as much as you can in advance: marinate meat, make sauces and dressings, toast and chop nuts, grill vegetables. Drain and rinse the split peas. Serve this sweet and aromatic dish with flatbread, to soak up all those flavourful juices. Carve the lamb into 1cm-thick slices and arrange on a platter with the peppers. The kitchen table, on the other hand, is no place for such restraint, and certainly no place to allow any one ingredient to dominate, no matter how impressive. Heat the oven to 190C/375F/gas mark 5. If you marinate the meat in advance and are a dab hand at slicing fennel (a mandoline is your best friend here), this can be on the table within 10 minutes. Sicilian cauliflower & chickpea stew with fluffy couscous recipe. Scatter the tomatoes on one of the now-empty aubergine trays and roast for 12 minutes, until slightly blackened, split and soft. A brilliant all-in-one dish that's perfect for a Friday night fish supper or summer roast ... perfect for feeding a crowd 1 hr and 20 mins . 2 tbsp olive oil1 large onion, peeled and thinly sliced3 tbsp rose (or regular) harissa400g cherry tomatoes, halved55g pitted kalamata olives, torn in half20g baby capersSalt 15g parsley leaves, roughly chopped500g dried pappardelle 120g Greek-style yoghurt. If you want to get ahead, make the dal a day or two in advance; keep it covered in the fridge and warm through gently before serving. I don't know about the logistics for that large a group - I have Ottolenghi's "Plenty" which has a Shakshuka recipe. Turn down the oven to 140C/285F/gas mark 1. Then pack it with platters made for sharing Cut the beets into 2mm-thick slices and put them in a large bowl with the maple syrup, a tablespoon of olive oil, half a teaspoon of salt and some black pepper. Bagna càuda is a warm dip popular in Piedmont, Italy, that's made with butter, garlic and anchovies. Leave to cool, then cut into 2cm-wide strips. Then party. How to survive your first Christmas dinner feature. This is a glorious thing to have in the fridge, ready for piling on toast or serving with grilled chicken or fish. I've only been celebrating it for a few years – ever since I teamed up with a "good" Catholic boy – but I already have some very clear ideas about how this thing should be done. Best recipes to feed a crowd | Jamie Oliver. Meanwhile, in a medium bowl, mix the remaining teaspoon of curry powder with two tablespoons of oil, add the cod fillets, rub all over, cover with clingfilm and set aside at room temperature while the dal is cooking. More effort . All quantities can be doubled to serve 12 (apart, again, from the garlic, which you should take up to only five or six cloves if doubling the rest). Carefully add the nuts, and stir gently to coat. Add the anchovy, cook for a minute, turn the heat to medium-low, add the cream and cook for five minutes, so the sauce thickens a little, then remove from the heat. Serve warm or at room temperature. Join the discussion today. Spread out the squash on a … Remove, set aside to cool, then peel off the charred skin. Meanwhile, prepare the couscous. You're currently on page 1 Page 2 Next; Chilli for a crowd. ), Yotam Ottolenghi's smoked beetroot with yoghurt and caramelised macadamias: 'A smoke detector is advisable.' However many people I’m cooking for, I find it hard not to double or even triple the quantities given here, so I can snack on the leftovers in the days that follow. In a bowl, mix the slices of squash with the oil, a teaspoon of salt and a good grind of black pepper. The Happy Foodie site, supported by Penguin Random House, will bring you inspiring recipes from renowned cooks and chefs, including Nigella Lawson, Mary Berry, Yotam Ottolenghi and Rick Stein. Give the fish filets a rough chop and add the processor. Draw up the tin foil and fold it back over the lid, to completely seal the beets and lid in foil; any gaps will hamper the smoking process. Then party. 200g Greek-style yoghurt Heat the oven to its highest setting (250C/480F/gas mark 10). Also, bear in mind that the more guests you have, the less, proportionately, they’ll eat. Three practical tips, then. Feeding a crowd is fun, but it requires a fair bit of organisation. Serve with a lime wedge. See more. Put a large ridged griddle pan on a high heat and ventilate the kitchen. Puy lentils with roast aubergine, tomatoes and yoghurt. See our best-rated recipes that show how to make the most of this versatile fish. Today's recipes, then, are the best of both worlds, whether you are one of those lucky souls who can expect to receive all sorts of new kitchen kit this Christmas, from home smoker to domestic sous-vide machine, or whether, like me, you'll have to improvise and make do with what you've already got. Remove and, once cool enough handle, scoop out the flesh into a colander (discard the skins) and leave in the sink or over a bowl for 30 minutes, so any excess liquid drains away. For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid. Serves four. Mediterranean salmon fillet. Put the nuts on a roasting tray, bake for 15 minutes, then remove from the oven. You could also hold the meat in the fridge after its initial griddling, in which case bring it up to room temperature before roasting and give it 15 minutes in the oven. (How Jewish is that?!). Arrange the pork alongside, pour any cooking juices on top and serve warm. Then pack it with platters made for sharing, Yotam Ottolenghi's grilled squash with bagna cauda: 'The side dishes are the most fun.' Prop styling: Jennifer Kay. A three-course meal using one set of ingredients to the fullest: start with chicken soup, then roast the stock vegetables, and finish by flash-roasting the poached chicken. Put the pan over a very high flame on the stove top and, once you see a little bit of smoke coming through – after three or four minutes – leave to smoke for exactly eight minutes, then remove from the heat. 2. Mar 13, 2020 - Tomatoes add an earthiness to these recipes for prawns and polenta, rainbow trout in tamarind sauce, … I'm terrible at throwing anything away, no matter how little it gets used, and my loved ones get around this affliction simply by not indulging my hoarding instinct when it comes to Christmas presents. Once the dal has cooked, transfer the cod to a 30cm x 40cm oven tray lined with baking paper, sprinkle with a small pinch of salt and roast for 10 minutes, until the flesh is opaque and flaky. Yotam Ottolenghi’s puy lentils with roasted aubergine, tomatoes and yoghurt: ‘It’s a glorious thing.’, Yotam Ottolenghi’s pappardelle with rose harissa, black olives and capers: ‘Short on effort, big on flavour.’. Am guessing that you should make your pepper mix in advance and let it sit in the fridge. Three practical tips, then. Bring a large pot of well-salted water to a boil, cook the pasta as per the packet instructions, until al dente, then drain. gentle heat for 10-12 minutes or until the eggs are just set". This chicken Marbella is a dish I regularly cook for friends. First, plan and prepare as much as you can in advance: marinate meat, make sauces and dressings, toast and chop nuts, grill vegetables. Transfer the split peas to a blender, add the lime leaves, turmeric and a teaspoon of salt, and blend smooth. Read the Which of Ottolenghi's cookbooks should I buy? His recipe says to "cook on a very (!) Top with yoghurt – if you want, swirl it through to create attractive white streaks. If you go down this route, leave the cod in the oil and curry powder mix for only 30 minutes or so, because fish breaks down if it’s left to marinate for too long. Bright green brussels sprouts, roasted and sprinkled with pomegranate seeds and basil; orange root vegetable mash with red wine-braised shallots; golden yellow champagne and saffron jelly – these are what bring colour to the party. If you’re inclined to do the same, hold back on the yoghurt until serving: you don’t want to add it to the mix. On a medium-high flame, heat the oil in a large saute pan for which you have a lid, then fry the onions for eight minutes, stirring every once in a while, until soft and caramelised. but what really keeps everyone together at the table is the grazing afterwards, reaching for just one more roast parsnip or potato from the communal dish. Yotam Ottolenghi’s pork tenderloin with fennel and rocket salad: so long as you’re organised, this can be on the table within 10 minutes. Mix the yogurt with the remaining olive oil and set aside. discussion from the Chowhound Home Cooking, Cookbooks food community. Aug 30, 2018 - Pea season is in full swing and these plump little pockets add great flavour to a charred salad, filo cigars and a springtime pasta dish https://www.tasteofhome.com/collection/dinner-recipes-will-feed-crowd The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving. Their basic hummus recipe is legendary and even appears in the Food 52 Genius recipes cookbook – which I … I often draw a quick sketch of the dish as I imagine it: does everything fit on the one plate, and would I want to eat it? • Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. Sear the meat, grill the pepper, prepare the sauce (hold back on the mint until serving, because it will discolour if left to sit around). 8 aubergines (2.2kg), pricked a few times with a knife600g cherry tomatoes320g puy lentils 60ml olive oil, plus extra for drizzling3 tbsp lemon juice2 small garlic cloves, peeled and crushed6 tbsp oregano leavesSalt and black pepper. Ginger drizzle traybake with cream cheese icing. Finally, give a thought to portion size: if a recipe says a dish serves four and you have 12 to feed, chances are you’ll be able to double (rather than triple) the quantities without your guests going hungry – especially if you’re making a range of dishes. Divide between four shallow bowls and serve hot, with a spoonful of yoghurt and sprinkle of parsley. Put the lamb fillets on the piping-hot griddle (reserve the marinade) and grill for about four minutes in total, turning once halfway, until charred and starting to caramelise on both sides. Serves six. Add 200ml water, bring to a boil, then turn down the heat to medium-low, cover the pan and simmer for 10 minutes. So, plan, picture, portion. Then, when you’re ready to serve, all you have to do is finish off the meat in the oven and add the mint to the sauce. Vegetable and vegetarian JavaScript seems to … Food styling: Claire Ptak, hristmas is a relatively new experience for me. 1.2kg squash (queen or coquina, for preference), cut in half lengthways, deseeded and peeled, then cut widthways into 1cm slices2 tbsp olive oilSalt and black pepper 50g unsalted butter5 garlic cloves, crushed6 anchovy fillets, finely chopped200ml double cream2 tbsp finely grated parmesan1 tbsp chopped parsley. https://thehappyfoodie.co.uk/recipes/frozen-espresso-parfait-for-a-crowd Leave to soak for 30 minutes, then transfer to a blender and blitz for three or four minutes, until smooth. Heat the oven to 200C/390F/gas mark 6. Christmas is a relatively new experience for me. A great dish for feeding a gang, because you can get so much of the work done in advance. Serves four. Industry & Co: Homage to Ottolenghi in a hipster spot for the loud crowd This pop-up Dublin restaurant does small Middle Eastern plates well – if you can bear the noise Sat, Nov 17, 2018, 06:00 Photograph: Colin Campbell for the Guardian. Once the lamb is done, take it from the oven, cover with foil and leave to rest for five to 10 minutes. It's traditionally served like a fondue, placed in a bowl in the centre of the table for communal sharing, and the assembled diners dip in this or that crudité at will. 2 pork tenderloin (about 550g each), cut on an angle into 0.5-1cm-thick slices1½ tbsp fennel seeds, toasted and lightly crushed½ tsp chilli flakes4 garlic cloves, peeled and crushed100ml olive oilSalt and black pepper2 fennel bulbs, cut into 1-2mm-thick slices (use a mandoline, ideally)1½ tbsp lemon juice80g rocket5g tarragon leaves, roughly chopped. Sep 10, 2020 - Want your table to look inviting? Serves six. That's an awesome plan. Bring to a boil, turn the heat to low, cover and simmer for 35-40 minutes, stirring occasionally, until the peas soften. Drizzle over the yoghurt, sprinkle the chopped nuts on top and finish with the chilli flakes, coriander and a final dribble of oil. Put a chargrill pan on a high heat and, after a couple of minutes, once it's good and hot, add the squash in batches and cook for two minutes, turning once, until char marks appear on both sides. A timer is essential, because the flavour will become too intense if smoked for too long; a smoke detector is optional (but advisable). To make the bagna càuda, put the butter and garlic in a medium pan on a medium heat. Leftover dal is delicious, so there’s no harm in scaling up and having too much. Spoon the lentils into four shallow bowls, top with the yoghurt, fish (whole or broken into large flakes) and coriander, and finish with a drizzle of oil and a grind of black pepper. Pulse into a coarse paste and set aside. But I find it also works well as a sauce, spooned on top of cooked vegetables. This version has cream in it, which isn't terribly traditional, but it makes the sauce more homogenous and silky. Sprinkle over the remaining oregano, drizzle with a little oil and serve. Fry until the garlic starts to turn golden: about two minutes. Yotam Ottolenghi’s chicken Marbella. In a large bowl, toss the pork with four teaspoons of fennel seeds, the chilli, garlic, 60ml oil, three-quarters of a teaspoon of salt and a good grind of pepper, then cover with clingfilm and put in the fridge to marinate for 30 minutes (or even overnight). Try to get your hands on a queen or coquina squash for this dish, if you can, because it isn't quite as sweet as butternut (the latter would work fine as a substitute, though). Chicken with caramelized onion and cardamom rice page 184 A crowd pleaser you might want to try first to introduce Ottolenghi flavors to your group.. Saffron chicken and herb salad page 188 The trick with the boiled orange is worth trying as you could use it any vegetable or protein you want to have a bold orange flavor.. Chicken sofrito page 190 I did not fry the potatoes and it was still great. All the work is done in advance – you can marinate it for up to 2 days in the fridge – and then it’s just into the baking tray and into the oven when you’re ready. Transfer to a baking tray and repeat with the remaining squash. 6 garlic cloves, peeled and crushed5 lemons: finely grate the zest of 1, to get 1 tbsp, and juice them all, to get 150ml3 tbsp picked thyme leaves180ml olive oilSalt and freshly ground black pepper1kg lamb neck fillets (ie, about 8 fillets)170g almonds (skin on)1 tbsp honey½ tsp orange blossom water3 red peppers, cut into quarters, deseeded and pith removed 20g mint leaves. With roast aubergine, tomatoes and yoghurt ; Chilli for a crowd ( 250C/480F/gas 10. 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